Freezing tunnel FFV
Machine description and operation
The product is supplied evenly across the full width of the transport conveyor. The product is cooled in-side the tunnel and frozen using cold air. The product gives off heat to the air, which is subsequently cooled down again in an air cooler. The coolers are dimensioned thus that white frost can deposit on the slats without this affecting the capacity and the production period. The type of fan, conveyor and the location of both components with in the configuration provide for an even distribution of air across the full width of the belt. Good distribution of air promotes uniform cooling and/or freezing of the individual products. The design gives much consideration to air speeds and decompression with in the configuration. Consequently, this tunnel requires but an extremely low fan capacity per frozen product. This tunnel meets the current stringent cleaning requirements: easy access, an all stainless steel interior (with special attention for sanitary design) with a welded floor, a minimum number of legs on the floor, a smooth cooler structure, an easy-to-clean belt.
Application
Prefried french fries and other potato products such as slices and pommes rissoles.
Major advantages
 | All stainless steel interior; | |
| Hygienic design; | |
| Design allows easy access for inspection, cleaning and maintenance purposes; | |
| Stainless steel evaporators; | |
| Very low energy consumption of fans and compressors thanks to optimum design; | |
| 1 week continuous freezing without special thawing facilities; | |
| Low maintenance costs thanks to minimum number of moving components. |
Options
| Project-based solutions thanks to large variety of belt widths and belt lengths; | |
| Project-based control solutions using PLC, display and remote monitoring; | |
| Cleaning systems for belt, coolers and the complete interior; | |
| Integration of the prechilling section in the design. |
Freezing Tunnel FFV (pdf, 591 KB)
